Thursday, October 28, 2010

Just a quick post to give you a couple of our favorite Halloween doughnut recipes. I don't know why, but I've always made doughnuts on Halloween! We live so far in the "boonies" that we don't get trick-or-treaters, but my grandchildren and any close neighbor children always come over for some warm doughnuts!

Preheat the oven to 400 degrees F. Spray the two 6-count nonstick doughnut pans with oil from a pump sprayer and sprinkle each one with a little organic unbleached sugar (this makes the bottoms crispy). Beat the liquid ingredients together in a medium bowl. Whisk the dry ingredients together in another bowl, then add to the liquid ingredients and stir briefly, just to mix. Divide the batter evenly between 10 doughnut molds and smooth it out evenly. Bake 10 minutes. Remove the doughnuts to a rack to cool.

If you like, roll the doughnuts in unbleached sugar which has been ground to a powder in a dry blender (add about 1 tsp. cornstarch to every 1/2 c. of sugar); or coat with a powdered sugar glaze or White Glaze (below ). The glazed doughnuts can also be dipped in coconut or chopped nuts.

BRYANNA’S WHITE GLAZE
Makes 1/2 c.

This can be used on sweet yeasted breads, tea breads, cupcakes, doughnuts, etc..

BRYANNA’S QUICK PICARONE DROPS (Pee-kah-roh-nays) (PERUVIAN PUMPKIN DROP DOUGHNUTS)
Makes 52 drop doughnuts
Traditionally, these are shaped into a ring right in the hot oil, but I just make them as a drop doughnut. It takes some practice to get the dough to fall into the hot oil formed as a ring! (And they are often lopsided!) There are many versions of this treat-- some are made with sweet potato as well as squash. I "veganized" this recipe from an old (1950's) Peruvian cookbook of my mother's. It’s a great Halloween specialty!

SYRUP: (This is called "miel de chancaca" in Peru because it is made with raw unbleached sugar called "chancaca". It translates roughly to "honey of brown sugar".)
1 1/2 c. brown sugar
1 c. water
3 x 1/2” strip of organic orange peel
(some people also add a cinnamon stick and a couple of whole cloves, but that's up to you!)

In a small cup, dissolve the yeast and sugar in warm water. In a large bowl mix the cornmeal, salt, anise seed, 1 c. flour and the beer. Add the dissolved yeast. Mix well. Add pumpkin and remaining flour. Mix to form a soft dough. Cover and let rise in a warm place 2 hours, or cover with plastic wrap and let rise in the fridge 4-12 hours.

To make the syrup, mix the ingredients (including the orange peel) in a heavy saucepan and bring to a boil over medium heat. Reduce heat to low and boil gently until a thick syrup forms, about 15 minutes. Remove from heat and discard the orange peel.

Heat the oil in a wok, stir-fry pan or deep pot (you use less oil in a wok), to about 375 degrees F. To test for proper oil temperature, drop a small spoonful of dough into hot oil. If it rises quickly to the surface, it’s hot enough.

Drop tablespoons of dough in the hot oil. Fry until golden. (If they are browning too fast and are raw in the middle, lower the heat a little.) Drain on paper towels.

Serve hot with hot syrup poured over them, on a dessert plate with a fork. Tip: Doughnuts can be kept warm in a 200 degree F oven for up to 1 hour.

To reheat pre-made Picarones, place them on baking sheets in a 350 degree F oven for about 5 minutes.

Thanks, Bryanna! These both look amazing. I was just sharing a memory of halloween past with my students today that involved homemade doughnuts. Back in the good old days my mother used to make homemade doughnuts to pass out to trick-or-treaters (she put her name and phone number on the little bags she put them in). I remember everyone loved them! This was, of course before the "razor-blade-in-the-apple" scare that made people so paranoid (and the beginning of the mini candy bar craze!!) Ah, the good old days certainly were!

I just made the baked pumpkin donuts and they came out beautifully. The taste is phenomenal and they are so soft! I really enjoyed them. I had a problem with the glaze though. It seems like the liquid ratio is off- I used Better than Milk Soymilk powder and once I added the maple syrup it just clumped up. I had to add water to get it to more a liquid consistency. I'd say it probably ended up being a total of 1/2 cup of liquid (including the maple syrup).

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